Braised Prawns With Vegetables
500g green king prawns
250g can bamboo shoots
470g can straw mushrooms or champignons
1 tablespoon oil
1/2 cup chicken stock
1 teaspoon cornflour
1 teaspoon oyster sauce
1/2 teaspoon grated green ginger
Shell prawns, cut vegetables and drain juice from cans.
Heat oil in pan or wok. Add prawns and saute quickly until tender and light pink in colour (about 3 mins).
Add to pan the bamboo shoots, broccoli, mushrooms - and toss well.
Blend cornflour with the chicken stock, oyster sauce, salt, pepper, sugar, ginger and add to the pan.
Stir continuously and cook for 1 minute.
Serve with rice.
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